Escargot a La Bourguignonne

Escargot a La Bourguignonne

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Servings: 8

    • About This Recipe

    “The simple and classic method for escargot.:)This is the way they are prepared at 13 Coins in Seattle.”

    Ingredients

  • 1cupbutter, softened
  • 1/4 cupparsley, finely chopped
  • 2shallots, minced well
  • 2garlic cloves, minced well, to taste( I prefer extra garlic)
  • 2tablespoonsbrandy
  • 32canned French snails
  • 32snail shells

    • Directions

  • Preheat the oven to 350 degrees F.
  • Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well.
  • Place a snail in each shell and fill the cavity with the seasoned butter.(If you do not have shells, you can use escargot baking dishes – this is actually how I prefer to make them.Most of such dishes hold 6 escargot apiece.).
  • Place on a baking pan and bake for twelve minutes.
  • Serve hot, as an appetizer, on individual snail dishes – or on small folded napkins on plates, to keep the shells from sliding about.Also, small silver forks to easily eat them with are a good idea.
  • Make sure to have plenty of good bread alongside, to mop up the delicious butter sauce!:).
  • Also good with a bit of Parmesan sprinkled on top of each.

    • Reviews

  • “Superb with or without the brandy. I like extra garlic in mine, too.”

  • “This was my 1st attempt at making my own escargot vs having them in a restaurant. I subbed freshly-snipped chives for the shallots, otherwise made as written & served it in 12-hole escargot dishes I borrowed for an elegant dinner party Sat nite. I served it with Recipe #185498 by lazyme (made on crusty rolls so as not to waste a drop of the lovely butter sauce). It was such an easy-fix & done in less than 15 min. The use of brandy was inspired & should not be omitted. I cannot rave enough about this recipe ~ a HUGE HIT w/all of us! Thx for sharing this great recipe! :-)”

  • “Absolutely the BEST. Our Nephew and his wifeare commited to cruising with us and if Escargo isn’t on the menu we don’t go. Just gesting but for an example we (my Nephew and I) on one cruise ate 6 plates ea. at one sitting. This is absolutely HEAVEN on a plate. OH, all you diet folks relax. We do this about once a year. Everything in moderation RIGHT. One thing that blows my mind is to see folks on a Cruise ship where Cuisine from around the world is every where eating fried chicken and Hamburgers YUK. If any of you have never tried this, PLEASE do, you are in for a Gastranomic delight. This recipe is the TOPS.Thank you and keep sending in them recipes.Cap’n Jack”

  • “Have made a similar dish several times but the brandy made this outstanding. Thanks.”

  • “This is excellent. My husband actually found this recipe, I was a little reluctant to eat snails, but, it deffinitely grows on you after you’ve had them this way! He did change the butter to olive oil (for my sake, I have a dairy allergy) it was excellent. If you use olive oil, be sure to add salt to compensate for the loss of the butter. Thanks for the great recipe! (ps make sure you have some good bread around to soak up the delicious sauce)”

  • “I can’t really rate this as I didn’t have any brandy, but I did have some Chianti and used a splash of that. It definitely needs more garlic, but otherwise it’s pretty good.”

  • “These were excellent.I used tarragon instead of parsley. I, too, used the escargot dish. I did find it a bit bland though so I added some hot sauce.Just my taste.Thanks Julesong.”

  • “I used some onions instead of shallots, and did not have parsley. But I used a very good quality brandy and it was out of this world!A good brandy/cognac and the butter really turn the snails into wonderful escargot. I haven’t seen brandy listed in any other recipe.Definately a keeper.”

  • “When my 14 year old grandson wanted to try escargot, I selected this recipe; although my hubby wouldn’t try it (said he’d rather eat “prairie oysters”), the grandson & I loved this dish! I followed the directions verbatim & baked in my escargot dishes. Make sure you have some crusty bread on hand to mop up the extra sauce. Thanx Julesong!”

  • “My mother fell in love with escargot on a cruise, and I tried several recipes before I found one that lived up to her gastronomic memories. It is, of course, this one!The balance of butter, parsley, and garlic is perfect in this recipe.Others I tried were overpowered by the parsley or garlic.And, as Bob noted, the brandy sends this dish over the top.I used escargot dishes rather than shells.(If you have never prepared escargot before, be aware that cooking the snails in the shells or escargot dishes is imperative – without a proper cooking vessel, the snails are likely to come out chewy instead of tender.)”

  • “This one is a keeper.I used this recipe rather than my old tried and true.Hey, this one is now my tried and true.I’ve never seen snail butter that calls for butter.It’s the brandy that puts this recipe over the top.Don’t leave it out.”

    •